Centerplate today announced the opening of three new dining concepts at the 1,000-room lodge at Fort Lee.
"We are thrilled to present our hospitality offerings to the men and women who serve our country," said Des Hague, President and CEO of Centerplate. "Our unique approach will do much more than simply enhance the food and beverage operations at the new lodge. We will deliver a superlative experience to each of its guests, in keeping with the Army's high standards."
Centerplate will operate the Fort Lee Lodge restaurant as part of its long-term food and beverage contract with the Army Lodging Fund—a non-appropriated fund instrumentality of the U.S. Army. Its three new feature concepts, designed specifically to treat troops to high-quality casual dining, will be unveiled this week: John Harvard's Restaurant, featuring pub favorites; The Kitchen Table, offering soldiers, families and staff comfort foods and several locally-sourced menu items from nearby Virginia farms in a campus-style dining area; and a grab-and-go outlet for quick take-away options.
"The large majority of guests in our lodge are students at the adjacent Army Logistics University," said Col. Paul K. Brooks, Fort Lee garrison commander. "Making dining available there provides a convenient venue that helps to save time, reduce extra travel on and off post, and lessen the risk of traffic accidents and other incidents."
Fort Lee, located in Prince George County in south-central Virginia, hosts a daily population of more than 27,000 soldiers and personnel on-site.
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